This dish is a success with vegetarians and omnivores alike. Have been making this for years.
2 tbsp sunflower oil
2 large onions, chopped
2 stalks celery, chopped (leaves included)
2 cloves of garlic, chopped
250 gr red lentils (I sometimes use Puy lentils)
2 tbsp curry powder
50 cl water or vegetable stock
2 tsp marmite or vegemite (optional)
50 gr wholewheat breadcrumbs
seasoning (salt, pepper)
Sautée onion, garlic and celery in the oil for 5 minutes.
Add the lentils and curry powder, stirr and sautée for another minute.
Pour in the water or stock and bring to the boil.
Stirr in the marmite.
Cover and let simmer for about 30 minutes, until most of the liquid has been absorbed.
Take of the heat and mix in the breadcrumbs and add seasoning.
Pour the mixture into an oiled ovendish. Brush with more oil to get a nice crust.
Bake for 45 minutes in a preheated oven 200°C
It can be served hot as an alternative for meat or even cold, spread on a slice of fresh bread.